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Pretzel-Topped Cheesy Chicken Pot Pie

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  • Prep 25 min
  • Total 60 min
  • Servings 6
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This classic comfort food gets a twist--literally! Soft pretzels top this cheesy pot pie that’s filled with all of your favourite chicken pot pie ingredients. The best part (besides the whole cheesy-pretzel thing) is that you only need one pot to make it!
Created Feb 26, 2018
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Ingredients

  • 2 tablespoons butter
  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup chopped red bell pepper
  • 1/4 teaspoon ground red pepper (cayenne)
  • 3 cups chopped cooked chicken
  • 2 cups shredded Cheddar cheese
  • 1 can Pillsbury™ refrigerated classic pizza crust
  • 1/4 cup water
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt

Steps

  •  
    1
    Heat oven to 375°F. In 12-inch ovenproof nonstick skillet, melt butter over medium-high heat until sizzling. Add carrots and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are softened. Reduce heat to medium. Sprinkle flour over vegetables; cook and stir until flour is golden brown.
  •  
    2
    Slowly stir in broth with spoon (wooden or nylon). Add bell pepper and ground red pepper. Cook 4 to 5 minutes, stirring occasionally, until thickened. Stir in chicken and cheese. Cook and stir until cheese is melted. Remove from heat; cover and keep warm.
  •  
    3
    Unroll dough on lightly floured work surface so short side of rectangle is pointed downward. Cut dough lengthwise into 8 equal 12-inch strips. To make pretzel shape, roll each strip into about 20-inch rope; form dough into U shape.
  •  
    4
    Twist ends together three times. Press down dough where dough overlaps in an X. Pick ends up, and fold over so they rest over bottom on U shape, pressing ends to stick. Place pretzels on cookie sheet lined with waxed paper.
  •  
    5
    In small microwavable bowl, microwave 1/4 cup water uncovered on High 30 to 60 seconds or until very hot but not boiling. Add baking soda; stir until dissolved. Brush pretzels with soda mixture (not all soda mixture will be used). Sprinkle tops of pretzels evenly with salt. Place pretzels on top of filling in skillet.
  •  
    6
    Bake 19 to 22 minutes or until pretzels are dark golden brown and filling is bubbling. Let stand 10 minutes before serving.

Expert Tips

  • Tip 1
    Increase ground red pepper in filling for even more of a kick!
  • Tip 2
    Pretzels get their delicious, dark brown crust from being poached or brushed in a high-Ph solution, and in this case, it’s the baking soda added to the water.

Nutrition Information

510 Calories, 24g Total Fat, 34g Protein, 40g Total Carbs

Nutrition Facts

Serving Size: 6
Calories
510
Total Fat
24g
Saturated Fat
11g
Trans Fat
0.5g
Cholesterol
110mg
Sodium
1470mg
Total Carbs
40g
Dietary Fiber
2g
Protein
34g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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